Abalone Fritters

Clean well, remove outside rim. Slice in one-fourth inch slices and pound well with a. meat hammer. Dip slices in batter and fry in hot lard until a light brown. Batter: One egg, one cupful of sweet milk, one teaspoonful of baking powder and salt to taste. Garnish with limes and serve hot.

Mrs. T. Hughes.

Abalones Fried

Clean and slice as for fritters; pound well; salt and pepper. Dip each slice in beaten egg, then in cracker crumbs and fry in butter until a nice brown. Serve immediately.

Mrs. T. Hughes.

Eggs A La Virginia

Break two eggs in a shirred egg dish, season with salt and pour over same about two tablespoonfuls stewed boneless terrapin, (club style) or a la Maryland. Besprinkle all with grated Parmesan cheese, bread crumbs, a lit-tle melted butter, and bake in a hot oven about three minutes; serve very hot. (Have eggs soft).

Chef of Occidental Hotel, S. F.

Scrambled Egg With Tomatoes

One heaping teaspoonful of finely chopped onion and two heaping teaspoonfuls of butter placed on the stove and cooked until onions are brown. Heat one cupful of strained tomatoes. Beat well three eggs with one heaping teaspoonful of sugar, one level teaspoon-ful of salt and a dash of pepper and paprika; then pour tomatoes in, stirring constantly. When thoroughly mixed, add mixture to butter and onions and cook until like cream. Serve on toast, or better still, on shredded biscuit (on the split side) which have been split and warmed in the oven. Two tablespoonfuls of cheese can be added, if liked.

Mrs. A. W. Anderson.

Digestible Boiled Eggs

For hard boiled eggs: Put eggs into boiling water and place on back of stove, covered, where they can simmer, not boil, for twenty minutes.

For soft boiled eggs: Put into boiling water, cover, remove to back of stove where water will not even simmer, and cook from eight to ten minutes.

Mrs. H. S. Ball.

Birds In Nest

Toast carefully as many slices of bread as are needed. Allow one egg to each slice. Separate yolk and white, using care not to break yolk which must be retained whole. Beat whites to a stiff froth. Soften toast with butter and hot water, or butter and hot milk; heap beaten whites on the toast and place the yolk in the center of each slice; season with salt and pepper and place in hot oven on upper side until whites are a delicate brown. Remove and serve.

Mrs. B. V. Sargent, Jr.

Eggs A La Benedict

Take one piece of toast, cover with a slice of broiled ham, put one poached egg on top, cover with sauce as follows: Take six raw yellow eggs in a small saucepan, the juice of two limes, a little salt and red pepper, have one-half pound of good creamery butter boiling hot without getting brown, and whip in it above; add a little cold water gradually. This is a very fine sauce and should be smooth like mayonnaise sauce.

Mr. Henry Becker,

Chef of University Club, S. F.